Espesado de Lunes Recipe

Name: Espesado de Lunes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds fresh or frozen corn kernels (choclo); 1/2 cup Zapallo or butternut squash, cut into 1/4-inch dice; 6 sprigs fresh cilantro, sliced; 6 garlic cloves, sliced; 1 small onion, sliced (1/4 cup); 2/3 cup water; 4 cups (1 quart) water; 2 pounds boneless beef brisket or chuck, cut into 16 pieces; 1 teaspoon salt, or to taste; 1/2 pound yuca, peeled and cut into 1/4-inch dice; 1/2 pound shelled fresh fava beans (optional, but traditional)

Servings: persons

2 pounds fresh or frozen corn kernels (choclo)
1/2 cup Zapallo or butternut squash, cut into 1/4-inch dice
6 sprigs fresh cilantro, sliced
6 garlic cloves, sliced
1 small onion, sliced (1/4 cup)
2/3 cup water
4 cups (1 quart) water
2 pounds boneless beef brisket or chuck, cut into 16 pieces
1 teaspoon salt, or to taste
1/2 pound yuca, peeled and cut into 1/4-inch dice
1/2 pound shelled fresh fava beans (optional, but traditional)

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1.
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To make the mush: Process all the ingredients together in a food processor into a fine paste or mush.
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Set aside.
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2.
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To prepare the meat: bring the water to a boil in a large pan.
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Add the beef, salt, yuca, and fava beans (if used) and simmer, covered, over low heat until the meat is tender, about 45 minutes.
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3.
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Add the mush, mix well, and cook for 15 to 20 minutes.
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(This results in a thick and substantial dish, perhaps even too thick, in which case 1/2 to 1 cup water may be added.)
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Mix well and adjust the salt to taste.
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Serve warm, with a side dish of Ceviche.
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This recipe is from the region of Chiclayo in northern Peru.
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The use of corn, squash, and beans reflects some of the countrys earliest food exchanges, when those ingredients were brought down from Central America and became important staples.
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Zapallo is the Peruvian name for calabaza, a large, round, pumpkinlike squash.
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Wedges of calabaza are sold at Latin and Caribbean markets, but butternut is equally good here.

1269

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds fresh or frozen corn kernels (choclo), 1/2 cup Zapallo or butternut squash, cut into 1/4-inch dice, 6 sprigs fresh cilantro, sliced, 6 garlic cloves, sliced, and more.

Yes, Espesado de Lunes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Espesado de Lunes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions